12ouncesbaconcooked until crisp and crumbled (reserve 3 slices to the side)
56ouncesBush's Baked BeansTwo 28 ounce cans, partly drained (your choice of flavor, I went with original)
43ouncesbeansThree 14.5 oz. cans of beans, drained (I went with Pinto, Great Northern and Black Beans because I like the variety of colors)
1cuponionchopped
½cuptomato ketchup
½cupbrown sugar + a little bit to sprinkle on top
3Tablespoonsapple cider vinegar
1Tablespoonyellow mustard
1poundground beefcooked and drained (optional- I didn't include this)
Instructions
Preheat the oven to 375 degrees F.
Mix all ingredients (except for the reserved 3 slices crumbled bacon) until well combined.
Pour it into a large baking dish and sprinkle a bit of brown sugar and the remaining 3 slices of crumbled bacon on top.
Bake uncovered for 45-50 minutes. Serve immediately.
Video
Notes
Partly drain the canned Bush's Baked Beans before mixing. Too much liquid makes the dish soupy, but fully drained beans will cause the dish to dry out in the oven.
Reserve a few slices of bacon to crumble on top before baking, so every bite gets a bit of extra smoky flavor.
Adjust the sweetness by adding a little more or less brown sugar to taste.
Turn this into a full meal by browning then draining about a pound of ground beef and mixing it in before baking.
Use a cast iron or oven-safe skillet instead of a baking dish if you want extra caramelization on the bottom and edges.
Stir halfway through baking so the top doesn't dry out while the beans cook evenly.
Halve the recipe if you're cooking for a smaller crowd, since this makes a pretty large batch.
Ingredients to prep ahead- Cook and crumble the bacon and chop the onion up to a day in advance.